1 hour and 40 minutes

The ingredients need to be measured in proportion.
To make 15 little meringues you should start from 4 egg whites.

1 part egg whites
2 parts caster sugar
a squeeze of lemon juice
1 pinch of cream of tartar


Use egg whites when at room temperature, then weight them and pour them in a large bowl. Then weight and put sugar in another bowl. Turn on the oven (100°C).
Start beating the egg whites, add the cream of tartar and whisk, starting with the slow mode. While still whisking, add lemon juice and sugar, little by little. Lemon juice helps to take the “eggy edge” off meringue.
When they get soft, mix sugar, a spoonful at the time, and then whisk the mixture till it’s stiff and glossy.
Fill a piping bag with the mixture and  pipe tiny amounts of it on a tray covered with parchment paper.
Bake meringues for 1 ½ hours leaving the oven door ajar to let the steam escape. You can put the handle of a wooded spoon between the door and the oven.
Once the meringues are cooked, you can try and taste one: if it’s crispy and it peels easily from the parchment, meringues are done. Turn the oven off and leave the tray in, to cool down.
Keep the meringues in airtight containers for a few days.

Thanks to: Il Deborino